Vazhakkai Bajji Recipe – Easy Raw Banana Fritters with Besan

Last Updated on 2 months by Neha Deshmukh

Vazhakkai Bajji Recipe – Easy Raw Banana Fritters with Besan

Hey everyone! If you’re craving a crispy, flavorful snack, you have to try Vazhakkai Bajji. These raw banana fritters are a staple in South Indian homes, especially during monsoon season. I remember my grandmother making these every time the first rains hit – the aroma of frying bajjis and a hot cup of chai is pure comfort food! It’s a surprisingly easy recipe, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

Vazhakkai Bajji is more than just a snack; it’s a little piece of Indian culinary tradition. It’s quick to make, uses simple ingredients, and delivers a satisfying crunch with every bite. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with your favorite chutney. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make these delicious Vazhakkai Bajjis:

• 2 Vazhakkai (Raw Bananas)
• 1 cup Besan (Gram Flour) – about 120g
• 1 tbsp Rice Flour – about 8g
• 3 tsp Red Chili Powder – about 15g (adjust to taste!)
• 1 pinch Asafoetida (Hing) – about ¼ tsp
• to taste Salt
• 1 pinch Baking Soda (optional) – about ¼ tsp
• as needed Sunflower/Coconut Oil – for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Vazhakkai (Raw Bananas): Choosing the Right Variety

You want bananas that are firm and slightly green. The plantain-like varieties work best – they hold their shape well during frying. Avoid overly ripe bananas, as they’ll become mushy.

Besan (Gram Flour): Quality and Flavor

Good quality besan is key! It should smell fresh and have a slightly nutty aroma. If your besan smells stale, it might affect the taste of the bajjis.

Asafoetida (Hing): The Secret Umami Boost

Don’t skip the asafoetida! It adds a wonderful savory depth to the bajjis. A little goes a long way, so just a pinch is enough.

Oil Choice: Sunflower vs. Coconut Oil – Regional Preferences

Traditionally, coconut oil is used in South India for a lovely subtle flavor. However, sunflower oil works perfectly well and has a higher smoke point, which is great for deep frying. It really comes down to personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the vazhakkai and slice them into roughly ½ inch thick rounds.
2. In a mixing bowl, combine the besan, rice flour, red chili powder, asafoetida, salt, and baking soda (if using).
3. Gradually add water, a little at a time, mixing continuously to form a smooth batter. The consistency should be like a pancake batter – not too thin, not too thick.
4. Heat oil in a deep pan until hot. Reduce the heat to medium.
5. Dip each banana slice into the batter, ensuring it’s evenly coated.
6. Carefully drop the battered banana slices into the hot oil. Don’t overcrowd the pan – fry in batches.
7. Fry for about 2-3 minutes per side, until golden brown and crispy. Flip once during frying.
8. Remove the bajjis from the oil and drain them on paper towels.

Expert Tips

Want to take your Vazhakkai Bajji game to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Batter Consistency

The batter is the most important part! If it’s too thin, the bajjis will be soggy. If it’s too thick, they won’t be crispy. Add water gradually and mix well to avoid lumps.

Frying Temperature: Avoiding Soggy Bajjis

Maintaining the right oil temperature is crucial. If the oil isn’t hot enough, the bajjis will absorb too much oil. If it’s too hot, they’ll burn on the outside before cooking through. Medium heat is your friend!

Preventing Discoloration: Keeping the Bajjis Golden

To prevent the bajjis from turning dark, make sure the oil is at the right temperature and don’t overcrowd the pan. Frying in batches helps maintain the oil temperature.

Variations

Want to switch things up? Here are a few fun variations:

Vegan Vazhakkai Bajji

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Vazhakkai Bajji (Using Alternative Flours)

If you’re gluten-free, you can substitute the besan with a gluten-free chickpea flour blend.

Spice Level Adjustment: Mild to Spicy

Adjust the amount of red chili powder to suit your taste. For a milder version, use just 1 tsp. For extra spice, add a pinch of cayenne pepper!

Festival Adaptations: Serving During Monsoon or Diwali

These are especially popular during the monsoon season in India, but they also make a lovely snack for Diwali or any festive occasion.

Serving Suggestions

Serve Vazhakkai Bajji hot and fresh with:

• Coconut Chutney – a classic pairing!
• Tomato Ketchup – a childhood favorite.
• A steaming cup of Chai – the perfect accompaniment.

Storage Instructions

Vazhakkai Bajji is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Got questions? I’ve got answers!

What type of raw bananas are best for Vazhakkai Bajji?

Plantain-like varieties that are firm and slightly green work best.

Can I make the batter ahead of time? If so, how should I store it?

You can make the batter ahead of time, but it’s best to use it within an hour. Store it in an airtight container in the refrigerator. You might need to add a little water to adjust the consistency before frying.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a savory umami flavor. If you can’t find it, you can substitute it with a pinch of garlic powder, but it won’t be quite the same.

How do I prevent the bajjis from absorbing too much oil?

Make sure the oil is at the right temperature (medium heat) and don’t overcrowd the pan.

Can I air fry Vazhakkai Bajji for a healthier option?

Yes, you can! Lightly spray the battered banana slices with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried bajjis, but still delicious!

Enjoy making these Vazhakkai Bajjis! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!